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Explain the Sub-Culturing?
Microbiological studies require microorganisms in pure form, i.e., a single type of microorganisms should be present in a culture. Maintenance of these pure cultures in laboratory is must. Preparation and maintenance of these pure cultures can be achieved by transfer of culture from one medium to another or from their parent growth source to another. The procedure is called sub-culturing. This technique is of basic importance and should be carried out by practicing aseptic technique. The term picking off is used when transfer is made from solid to liquid media.
how do they adapt to their parasitic mode of feeding
COPPER It is a trace element which is available in most of the fruits. Maximum in heart, brain, kidney & crustaceans. By its deficiency monkin's disease is caused. Cop
PHYLUM CHORDATA Definition and Introduction Bilateral and deuterostomial eucoelomate eumetazoa, basically possessing ,in the embryo or throughout life , a flexible,
Q. What are the kinds of leukocytes and how are they classified into granulocytes and agranulocytes? The kinds of lymphocytes are leukocytes, neutrophils, monocytes, basophils
make a project on heterotrophic nutrition in plants
Blastomycosis Blastomyces dermatidis is a dimorphic fungus existing as a mold in the soil (saprophytic stage) and as a yeast in tissues (parasitic stage). It causes systemic fu
Define Indicators at the individual level? Number of individuals who have gone hungry through lack of personal food supply, amount of expenditure on food, percent of disposable
Q. What is the average incubation period of Chagas' disease? What are some signs and symptoms of the acute phase of Chagas' disease? The Chagas' disease may or may not present
comparitive chart on different types of respiration obserbed in different type of respiration organ of respiration , types of respiration,energy obtained , by product formed
Mineral biofortification of plants One sustainable agricultural approach to reducing the mineral deficiencies in livestock animals is to enrich major staple food crops (rice,
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